1 Gallon of wort was caramelized with the invert sugar down to a syrup Added during the last 15 minutes of the boil.

Beer was fermented in three 10 gallon kegs. Yeast was pitched at 64F. Wort was oxygenated for 2-3 minutes at pitching, 2-3 minutes at 12 hours and 2-3 minute at 24 hours.

Was at 1.030 after 2 weeks fermentation at 64-68F.

Bottled after 2 months at a final gravity of 1.015 and abv of 10.99%

How to invert sugar
Heat water to near boiling to dissolve sugar.
Add a pinch of citric acid to lower pH to 3.5-5.5.
Cool sugar solution to 130-140oF.
Add 1.0-1.5 ml invertase/lb sugar.
Incubate 120-140 oF at pH 3.5-5.5. for 1-2 hrs.

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